Begin by bringing a large pot of salted water to a rolling boil. Add the orzo and cook according to the package directions, typically around 7 to 10 minutes, until al dente. Stir occasionally to prevent sticking.

While the orzo cooks, wash and chop your vegetables into bite-sized pieces. Dice the bell peppers, halve the cherry tomatoes, and slice the cucumber into thin rounds.

In a medium bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, and 1 tablespoon of honey or maple syrup until well combined.

After draining, rinse the orzo under cold water to stop the cooking process and cool it down.

In a large mixing bowl, combine the cooled orzo with the chopped vegetables and crumble in the feta cheese if using. Gently mix to ensure an even distribution.

Pour the prepared vinaigrette over the salad mixture and toss until everything is evenly coated. Adjust seasoning with salt or pepper if needed.

You can serve your Rainbow Orzo Salad immediately or refrigerate it for at least 15 minutes to let the flavors meld.